I’m no chef, that’s my excuse for calling this gumbo, when it’s clearly not. But Garbonzo Gumbo just rolls off the tongue doesn’t it?
This is a deliciously comforting and warming Autumn soup. It’s full of phytonutrients and plant protein from the chickpeas.
Ingredients
(Makes 4 serves)
300-400gm chickpeas (I used ‘el navarrico’ from Sabato)
6 stalks kale
Big handful parsley (flat leaf or curly)
1ltr stock (I used 2 ‘rapunzel’ veggie stock cubes)
500-700g passata ( I used ceres)
4 garlic cloves
2 onions
Olive oil
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp turmeric
Lemon and, pumpkin seeds, toasted to serve
Fry the diced onions with the olive oil and finely chopped garlic. Cook till lovely and translucent. Add the chopped kale and fry till softened before adding the passata, stock, chickpeas, and spices. Let the pot simmer on low for 10 mins, thickening slightly. Add the parsley just before serving with a squeeze of lemon and a tablespoon of toasted pumpkin seeds to each bowl.
I served this for dinner two nights in a row. The first night on it’s own and the second topped with panfried snapper. Kind of like gumbo! Kind of…….
